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Stuffed Seafood Bread Bowl Recipe

Stuffed Seafood Bread Bowl Recipe

The Stuffed Seafood Bread Bowl Recipe is your ticket to a truly spectacular and satisfying meal. This isn't just a recipe; it's an experience, transforming humble bread into a vessel for a rich, creamy, and utterly delicious seafood filling that's perfect for casual dinners or special occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 bread bowls
Course: Dinner, Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

Bread Bowls
  • 4 large, round crusty bread loaves about 6-8 inches in diameter, such as sourdough or Italian bread
  • 2 tablespoons melted unsalted butter
  • 1 clove garlic, minced optional, for brushing on the inside of the bread
Seafood Filling
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1 pound mixed seafood e.g., cooked shrimp, bay scallops, crab meat, flaked cooked fish like cod or haddock), roughly chopped if large
  • 1/4 cup all-purpose flour
  • 2 cups milk whole milk recommended for creaminess
  • 1/2 cup seafood or fish broth or chicken broth
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon dried thyme
  • salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped plus more for garnish
  • 1/4 cup grated Parmesan cheese optional, for added richness
  • 1/4 cup shredded cheddar cheese or Gruyere cheese optional, for the topping
  • pinch cayenne pepper optional, for a little kick

Equipment

  • - Oven
  • - Baking Sheet
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Slice off the top 1-1.5 inches of each bread loaf, creating a lid. Carefully hollow out the inside of each loaf, leaving a sturdy shell about 1/2 to 3/4 inch thick. You can reserve the scooped-out bread for croutons or breadcrumbs. Place the hollowed-out bread bowls on a baking sheet. Brush the insides of the bread bowls with melted butter (and minced garlic, if using). This helps to create a barrier and adds a delicious flavor.
    4 large, round crusty bread loaves, 2 tablespoons melted unsalted butter, 1 clove garlic, minced
  2. Bake the hollowed-out bread bowls for 10-15 minutes, or until they are lightly golden and slightly firm. This step is crucial for preventing a soggy bottom once the filling is added. Remove from the oven and set aside.
  3. While the bread bowls are pre-baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, 2 cloves garlic, minced
  4. Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the milk and seafood broth, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until it thickens to a creamy sauce consistency, about 5-8 minutes.
    1/4 cup all-purpose flour, 2 cups milk, 1/2 cup seafood or fish broth
  5. Gently stir in the prepared mixed seafood, dried dill, dried thyme, salt, and freshly ground black pepper to taste. If using, add a pinch of cayenne pepper. Continue to cook, stirring gently, until the seafood is heated through and cooked (if you're using uncooked seafood, ensure it cooks through in this step).
    1 pound mixed seafood, 1/2 teaspoon dried dill, 1/4 teaspoon dried thyme, salt and freshly ground black pepper, pinch cayenne pepper
  6. Remove the skillet from the heat. Stir in the chopped fresh parsley and grated Parmesan cheese (if using). Taste and adjust seasonings as needed. The filling should be rich, flavorful, and generously seasoned.
    1/4 cup fresh parsley, chopped, 1/4 cup grated Parmesan cheese
  7. Carefully spoon the creamy seafood filling into the pre-baked bread bowls, filling them generously.
  8. If desired, sprinkle the shredded cheddar or Gruyere cheese over the top of the filling in each bread bowl.
    1/4 cup shredded cheddar cheese or Gruyere cheese
  9. Place the filled bread bowls back onto the baking sheet and bake in the preheated oven for another 15-20 minutes, or until the filling is hot and bubbly, and the cheese (if used) is melted and golden brown.
  10. Garnish with extra fresh parsley, if desired. Serve the Stuffed Seafood Bread Bowl Recipe immediately while hot.
    1/4 cup fresh parsley, chopped

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven for best results.
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